I am longing for warm weather.  The past few days here in Indiana have been a tease: typical of Indiana weather in March.  As I long for Spring, Summer and their influx of fresh fruit and vegetables, I am reminded of this past late summer when we joined my mom and dad for a trip to Huber's Orchard, Winery and Vineyard located in Starlight Indiana (Southern Indiana) to pick the last of the seasons apples, grapes and peaches. 
It was so much fun to hop up on the tractor pulled flatbed trailer and catch a ride from orchard to orchard to vineyard.  We picked bags of apples: Golden Delicious, Red Delicious and Gala, for eating throughout the next month or so.  We picked boxes of Encore peaches for freezing and canning. But the absolute highlight of our day was picking different grape varietals for processing into the best grape juice you have ever tasted!  Seriously, watch out Welches you've got nothing on this stuff. 


The three varietals we picked were Concord, Jupiter and Golden Muscat.  I'm pretty sure we should have weighed River before and after as he ate as much as he picked!



We had such a wonderful day working and having fun as a family.  I am definitely looking forward to strawberry season.

It won't be long before May/June is here and the strawberries are plump, juicy and ready for picking, or eating in River's case!

Schedule of picked and u-pick dates.

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To finish the verse from the title, "Popcorn popping on the apricot tree."  This was one of my favorite Primary songs.  Obviously the "popcorn" referred to in the song are the blossoms, but what a fun song indeed.  Today is National Popcorn Day.  We have popcorn at least once a week in some form or another.  No matter whether you are using the microwave version or stove top, it is one quick snack.  Did you know that there is a tiny bit of water within the kernel of the corn and popping is the result of its escape?  I learned that little tidbit from my 12 year old, Logan. 
Popcorn is a New World food: as is corn.  There are early biblical accounts of corn in Egypt.  However, these references are more than likely barley rather than corn.  The word corn was used as a general term for a particular grain located geographically.  For example in Scotland corn was actually oats, and in England the term corn was used for wheat. 
Popcorn, not quite as we know it, was cultivated in early Aztec and Peruvian civilizations throughout Central America.  Popcorn was integral to early 16th century Aztec Indian ceremonies. Bernardino de Sahagun writes, "And also a number of young women danced, having so vowed, a popcorn dance. As thick as tassels of maize were their popcorn garlands. And these they placed upon (the girls') heads."  In 1519, Cortes got his first sight of popcorn when he invaded Mexico and came into contact with the Aztecs. Popcorn was an important food for the Aztec Indians, who also used popcorn as decoration for ceremonial headdresses, necklaces and ornaments on statues of their gods, including Tlaloc, the god of rain and fertility.
Today, we string popcorn to decorate our Christmas trees, form it into balls with sugary syrup for absolutely yummy treats, sprinkle it with a myriad of powered toppings and enjoy it loaded with salt and butter at the movies.  Perhaps have a little family time tonight and enjoy it together while sharing your favorite popcorn treat.

Spiced Caramel Corn

Ingredients

4 ounces pistachios, shelled -about 1 C
1/2 tsp vegetable oil
1/3 C unpopped popcorn
1/4 C water
2 C sugar
2 Tbs light corn syrup
1 vanilla bean, split lengthwise and scraped
3/4 tsp cinnamon
1 1/2 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 tsp kosher salt

Directions

Preheat the oven to 325 degrees. Spread nuts on a baking sheet, and bake until fragrant and beginning to brown, 10 to 15 minutes. Remove from oven, and let stand until cool. Coarsely chop; set aside.

Line a baking sheet with a Silpat and set aside.  If you don't have Silpat, a sheet of parchment paper works well.  In a medium stockpot, heat oil over high heat. Add popcorn, and cover. Once the corn begins to pop, shake the pan constantly. When the corn has finished popping, remove from the heat, uncover; set aside.
In a large deep pot, stir together water, sugar, and corn syrup. Add vanilla pod and seeds, cinnamon, nutmeg, cloves, cardamom, and salt. Bring to a boil over medium-high heat without stirring. DO NOT STIR THIS MIXTURE! If it is stirred it causes the sugars to crystallize and you will have a gritty sauce.  Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, about 5 minutes.
Now you can stir.  Stir in the popcorn and nuts. Continue stirring until the popcorn is covered.  You may need to place the pot back over the heat once in a while.  Pour onto prepared baking sheet, and spread in an even layer. Let cool. Remove and discard vanilla bean. Store in an airtight container at room temperature for up to 3 days.

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I have partaken in a generous share of sushi lunches and dinners.  I've even had it for breakfast- o.k. it was Frushi at Orange in Chicago, but it was delicious. Last Friday night the kiddos and I went for a dinner at the new Japanese restaurant in our neighborhood, The Hibachi House.   They have a vast menu which was difficult to choose from, because I was so hungry but the basically stuck to what they knew.  Isabella ordered her usual tuna sashimi and miso soup.  Logan had California rolls and miso. River went adventurous and ordered the tuna and avocado roll and miso.  seeing a pattern here?  Sure these kids love miso soup and know good miso.  This passed the test as River ordered a second bowl.  They also love the fact that I'll let them get away with slurping their soup as it is traditionally acceptable in Japanese culture as is seen as complimentary to the cook.  The same goes for noodles.  I had a spicy tuna and a corona roll -delish!  Our server, Allen, was nothing less than awesome.  Not to mention he is a friend from our church, but we are never biased when it comes to food and service.  Actually, I may have created a few little food snobs as they expect good service and food.  There have been an unfortunate recipient or two of their polite constructive criticism.  Kids, they say the darndest things. *smiling*  After our meal we left stuffed to the gills and very sated.  Once we arrived home I called my sister, "I have a place for you.  We're going there for your birthday next week!"

Tuesday arrived, one day before her birthday, but what can I say?  She's turning 24 and has much better things to do on her birthday than have dinner with her sister.  I was there once, and not that long ago I might add, so I get her.  We took the approximately 3 minute drive from our house-this really could become a problem, at least for my bank account-and arrived ready to commiserate in The Hibachi House's culinary goodness.  We got the house salad with the ginger, vinaigrette dressing.  They have a more creamy dressing that Savannah, my sister likes, but I prefer the lighter one.  Our server, Allen again, was great as were all of the other servers who work there.  There was always a smile, friendly aknowledgment or helpful suggestion as I eavesdropped on the other tables.  To say we over did it would be an understatement.  We ordered way too much food and received a happy accident of an extra Philly roll. 

Here was our order:  Shrimp Tempura, Spicy Tuna-extra spicy, Thai Chili Roll, Playboy Roll, and Poisiden Roll.  and don't forget the 4 pieces of White Tuna Sashimi.  Needless to say, we couldn't finish it all.  We took 6 slices home to gratefull children and husband. 

Our absolute favorite was the Playboy roll, which comes served to the table in flames.  That's right flames.  The heat seares the rice and makes a crunchy outer crust surrounding the cool asparagus and tuna and shrimp center.  The Thai Chili roll was an interesting use of tilapia with a sweet hot kick.  After this meal we could have rolled ourselves out the door and home.  It was a wonderfully delicious and pleasant experience that we will be revisiting soon.  The Hibachi House is an excellent and welcomed addition to the Zionsville dining scene.  5 out of 5 forks.

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Warren "Strawberry" Mahuron

Strawberry owned with my grandmother, Miriam, a bakery in Salem, Indiana namesaked, "Warren's Sweet Shop".  From this bakery came the best donuts, cakes and baked goods in Washington County, Indiana.  At least so I'm told, I wasn't yet a glimmer in my mother's eye when in business.  In fact, my mother was born during its operation.  My grandpa would do most of the baking and my grandmother would decorate the cakes.

My grandfather made and assembled this cake and it was decorated by my grandmother.  My mom was born the next day.

My grandmother Miriam, took over the daily baking at the bakery when my grandfather was stationed in the Korean War as a cook.  I have very few memories of my grandfather talking about this time in his life, except for one.  SOS, and no, this is not Morse code.  It is fondly known to military men from the era as, Sh*t on a Shingle.  I'm sure that this one sticks in my mind because it is one of the only times I heard him swear.  The other is when he would tell the joke about the guy who died in a round barn (he couldn't find a corner to ---- in).  I would be shocked and then laugh because I knew it was supposed to be funny, even though I didn't know why.  Ok, I'm digressing now, but these were the moments when he and I were driving around in the country on his mail route that are my memories and mine alone.  Let me get back on track, SOS was a common dish served in the military.  Ground beef was served up with white gravy over toast.  Oddly enough, my husband loves SOS.  But me, not so much.  I'm not even sure if grandpa ever made SOS after the war ended, but I remember the story and the name and I think of him everytime someone mentions it being served or eating this dish.
Oh, the stories and memories I could share and fill pages about my grandfather. He was a wonderful man, caring and thoughtful.  A man who would help those less fortunate in any way he could.  He was a father, brother, friend, uncle and veteran.  And we all loved him.  Here is a little nonsense saying he would quip from time to time, "Onery, Orey, Ickery, Ann, Filison, Foloson, Nicholas, John: Queevy, Quavy, English Navy, Stingalum, Stagalum Buck."
My grandfather never participated in combat, but he made sure those who did got the best meals he was able to put together with the ingredients made available.  I'm so grateful for him and all other men and women who have and who do spend their days in service of our country.
 

CREAMED BEEF ON TOAST (SOS)

Ingredients

1/2 lb. ground beef
1/4 tsp. salt
1/4 tsp. pepper
4 Tbs flour
1 C evaporated milk
1 C water
2 Tbs butter

Directions

Brown ground beef in its own fat. Remove excess fat and save for making roux. Season with salt and pepper. To make roux, place 2 tbsp. reserved fat in heavy pan. Slowly add flour, stir constantly over low heat until thoroughly blended. Cook for five minutes. Do not brown. Combine milk and water. Add butter and scald (not burn) in  medium sauce pan. Add scalded milk to the roux and stir constantly until thoroughly blended and there are no lumps. Add meat mixture and cook about 10 minutes, or until desired consistency. Serve on toast. Yumm!Tweet